"Gohan" is a Japanese word that means both "rice" and "meal". This site documents my adventures in cooking. I thought it would be a good way to keep track of my recipes, share them with friends, and get comments along the way.

Monday, January 7, 2008

Martha Stewart's Cranberry Upside Down Cake

I cannot take any credit for this - it is all Martha Stewart and is so perfect that it needs no modifications. I've made it 4 times in the last month, and it's always eaten up before I get a chance to take a photo! If you don't have allspice, substitute with a little ground ginger and ground nutmeg.

The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.

DirectionsPreheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes (or more!! Make sure it really is cooked in the middle). Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

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